Instructions: Melt butter in heavy small saucepan over medium heat. Add shallots and garlic; saute until soft and translucent, about 1 minute. Add wine; simmer until mixture is reduced to 2 tablespoons, about 8 minutes. Remove from heat and cool.

Whisk remaining ingredients into shallot mixture. Cover and refrigerate at least 1 hour before serving. (Can be prepared 2 days ahead.)

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

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